When I was pregnant with my son B I had mango juice practically ever morning. Something about it soothed my stomach and comforted me. I like to think that it was B driving that flavor preference…but even if it wasn’t he had some very mango-flavored mornings during his gestation.
I decided to make this mango cake by taking a standard lemon/orange/lime pound cake recipe and swapping the citrus juice out for mango nectar. I also added some chopped dried mango for an additional touch of mango. The dried mango speckled throughout the cake turned out to be moist bites of mango…next time I will add more dried mango into the batter.
The cake bakes for an hour and 30 minutes and then should cool completely (for an hour or two) before glazing it. The cake is topped with a glaze containing mango nectar and sprinkled with more dried mango. Resutling in…..mango perfection!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 1 1/4 cups butter, softened
- 1 teaspoon vanilla
- 5 eggs
- 1/2 cup milk
- 1/2 cup mango nectar
- 3/4 cups chopped dried mango (about 4 ounces)
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 4 to 6 teaspoons mango nectar
- Heat oven to 325 degrees F. Grease and flour a bundt cake pan.
- In medium bowl, mix flour, baking powder, and salt; set aside.
- In large bowl, beat granulated sugar, 1 1/4 cups butter, 1 teaspoon vanilla and the eggs with electric mixer on low speed for 30 seconds.
- Beat on high speed for 5 minutes, scraping bowl occasionally.
- On low speed, beat in flour mixture alternately with milk and 1/2 cup mango nectar.
- Set aside 2 tablespoons of the chopped mango for topping the cake. Stir the remaining chopped mango into the batter. Pour batter into prepared pan.
- Bake 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes in pan.
- Remove cake from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, mix powdered sugar, 2 tablespoons butter, and 1/2 teaspoon vanilla. Using whisk, mix in mango nectar, 1 teaspoon at a time, until smooth and consistency of thick syrup. Drizzle glaze over top of cake; spread with spatula or back of spoon, letting some glaze drizzle down side of cake. Sprinkle reserved mangos on top of cake.
In my younger days, I enjoyed an Amaretto Sour or 2 or 3…. I have been a fan of the amaretto flavor for quite some time. Lindt chocolate used to make an amaretto truffle that came in a shiny purple wrapper but I haven’t seen them in years. That makes me sad.
What makes me happy is being able to bake sweets that use Amaretto as a flavoring agent. So, of course when I saw the recipe for these cupcakes in a recent Cooking Light magazine I just had to make them. They also gave me an opportunity to use some of the apples we picked from the orchard.
The cupcakes were relatively easy to make. I would love it if they had a touch more amaretto flavor though. Next time I am going to try adding a splash more amaretto to the cupcake batter and a little bit to the glaze as well.
Amaretto Apple Struesel Cupcakes
(from Cooking Light magazine)
- Cooking spray
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 1/4 cup butter, softened
- 2 tablespoons amaretto (almond-flavored liqueur)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup reduced-fat sour cream
- 1/4 cup 2% reduced-fat milk
- 3/4 cup finely chopped Gala apple
- 1 tablespoon all-purpose flour
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
- 2 tablespoons sliced almonds
- 1 cup powdered sugar
- 4 teaspoons 2% reduced-fat milk
1. Preheat oven to 350°.
2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
BREAD PUDDING!! sorry…just had to get that out. We happen to have a bread pudding super-fan in our house so I am always on the look out for different, new-for-me bread pudding recipes. I saw this recipe for blueberry white chocolate bread pudding in a Taste of Home magazine and immediately tore it out and put it in my “make this soon” file.
The recipe was extremely easy to make and the results…mmmmm. The white chocolate meshed well with the blueberries to create perfect kisses of sweetness. And yes, I know, the 2 cups of sugar did more than their fair share to add to the overall sweetness. 😉
Blueberry White Chocolate Bread Pudding
(From Taste of Home magazine)
Prep: 15 minutes + standing Bake: 50 minutes
Yield: 12 servings
- 3 eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 package (10-12 oz) white baking chips
- 1 loaf (1 lb) French bread cut into 1-inch cubes
- Preheat oven to 350 degrees F.
- In a large bowl, combine the eggs, cream, sugar, and vanilla. Stir in the blueberries and baking chips.
- Stir in bread cubes; let stand for 15 minutes or until bread is softened.
- Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350 for 50-55 minutes or until a knife inserted near the center comes out clean.
- Let stand for 5 minutes before serving.
Whoopie pies are kind of a New England thing. I remember going to a slumber party when I was in 5th or 6th grade where the highlight of the evening was the group of us girls baking whoopie pies with a little help from my friend’s mom.
Earlier this year, my mother made the Red Velvet Whoopie Pies that were in the Food Network magazine and raved about how good they were. One weekend, when I was looking for something sweet to make, I searched through my magazine basket for the copy of Food Network Magazine that had the much-lauded whoopie pie recipe.
The recipe was pretty easy though it did leave a pile of dirty bowls and spoons behind…but the resultant whoopie pies were so good that it was well worth having to wash all those dishes.
psst, my whoopie pies aren’t quite as red as they should be since I didn’t quite have enough red food coloring on hand. 😉
Red Velvet Whoopie Pies
(from Food Network Magazine)
makes 18 sandwich cookies
- 1 ounce semi-sweet chocolate, chopped
- 1/2 ounce milk chocolate, chopped
- 12 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 1/2 cups confectioners’ sugar, sifted
- 1 vanilla bean, halved lengthwise and seeds scraped
- Make the cookies: Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
- Combine the semi-sweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
- Whisk the melted butter, sour cream, eggs, vinegar, vanilla, and food coloring in a bowl until combined.
- In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
- Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back lightly when pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the filling: beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seed. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate for 30 minutes before serving.